No-Bake Cheesecake-Filled Easter Eggs

Split the hollow chocolate Easter egg into two halves. For a cleaner break, warm a knife in hot water, dry it well, then gently run it along the join until the egg separates.

Crush the digestive biscuits into fine crumbs, then mix with the melted butter until evenly coated and the texture resembles damp sand. Divide the crumbs between the chocolate egg halves, press them down lightly to form a base, and refrigerate while you prepare the filling.

In a bowl, stir together the mascarpone, soft cheese, icing sugar, and cocoa powder until smooth. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the chocolate cheese mixture until light and evenly combined.

Spoon the cheesecake filling over the chilled biscuit bases and smooth the tops with a spatula. Chill for at least 2 hours, or overnight, until the filling is firm enough to hold its shape.

Just before serving, decorate the cheesecake eggs with mini chocolate eggs or crumbled Easter chocolates. Drizzle with caramel sauce or cooled melted chocolate and serve chilled.